Perfect sourdough

Age

39Years
Color

Country of origin Spain

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

  • 1406 sourdoughs
  • 82 countries
  • 1187 cities

Mixture

35%
65%
Liquid Flour Other
vegana

Since 1979

I have been a chef for some time and had a catering business.. one day, I just decided I wanted to make bread.. and once I got my hands in the dough, it was a love affair unlike anything I experienced while cooking.. all of my life I have been baking, just never bread... now, I cannot get enough!!

Characteristics

like all starters, its a growing thing... it is not too strong and adds a beautiful flavor to my doughs.. it likes to be used with all of my breads

Taste & flavour

vegana top shot

Recipe

Starting ingredients

  • 650g Sbf
  • 350g Water

Feeding ingredients

  • 65% Flour
  • 35% Water
1
I simply replace in percentage what I take out during the days baking
65% Flour 35% Water

Working method

1
I am the continuing life of a starter that was made in 1980.
650g Sbf 350g Water

Result

everything

i use my sourdough in all of my baking except flat breads.. loaves, baguettes, rolls, specialty breads, pizza, focaccia.
vegana everything  first overview
vegana everything  second overview
vegana everything  first slice
vegana everything  second slice

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